Artichoke (cynara scolymus)
Synopsis of artichoke
Artichoke (Cynara scolymus) is a perennial thistle-like plant in the Asteraceae (daisy) family, native to the Mediterranean region. Its edible flower buds are widely used in cuisine, while its leaves are highly valued in herbal medicine for their effects on digestion, liver function, and cholesterol metabolism. The plant contains a range of bioactive compounds, notably cynarin, chlorogenic acid, luteolin, and flavonoids, which contribute to its bitter, hepatoprotective, and antioxidant properties.
Artichoke leaf extract is most often used to support liver health and bile production. It acts as a choleretic, increasing the flow of bile from the liver and gallbladder, which helps break down fats, relieve indigestion, and support detoxification. It is commonly used to alleviate bloating, nausea, and sluggish digestion, particularly after fatty meals.
Modern research supports artichoke's use in lowering LDL cholesterol and triglycerides, improving non-alcoholic fatty liver disease (NAFLD), and protecting liver cells from oxidative stress. It may also help regulate blood sugar levels and support weight management by improving metabolic efficiency and reducing appetite slightly due to its bitter components.
Artichoke is typically consumed as a standardized extract, tea, or tincture, with doses adjusted for digestive, hepatic, or lipid-balancing purposes. It is often combined with other bitter or liver-supportive herbs such as dandelion, milk thistle, or gentian.
Historical Use:
Artichoke has a long history of use dating back to ancient Greece and Rome, where it was prized not only as a delicacy but also for its digestive and liver-toning properties. Greek physicians used artichoke leaves to treat jaundice, dropsy (fluid retention), and urinary disorders, recognizing its ability to stimulate bile and detoxify the system.
In medieval and Renaissance European herbalism, artichoke was recommended for treating "bad humors," liver congestion, and melancholy, all of which were linked to poor bile flow or sluggish liver activity. By the 16th century, it had become a widely cultivated and consumed medicinal vegetable in Italy, Spain, and France.
Though artichoke is not traditionally part of Ayurvedic or Traditional Chinese Medicine, its actions align with herbs used to balance pitta, stimulate liver function, and clear damp-heat from the liver and gallbladder.
Today, artichoke remains a foundational herb in Western herbal medicine for liver and digestive support, with its use increasingly supported by clinical research. Its combination of culinary appeal and medicinal function continues to make it a valuable botanical for both everyday health and targeted therapeutic use.
Artichoke is used for these health conditions
Abdominal Pain (Scientific)
Acid Indigestion (Scientific)
Cholesterol (high) (Scientific)
Cirrhosis of the Liver (Traditional)
Dyspepsia (Scientific)
Fat Metabolism (poor) (Scientific)
Fatty Liver Disease (Scientific)
Gall Bladder (sluggish or removed) (Scientific)
Gall Stones (Traditional)
Gas and Bloating (Scientific)
Gastritis (Traditional)
Indigestion (Scientific)
Jaundice (adults) (Traditional)
Liver Detoxification (Scientific)
Triglycerides (high) (Scientific)
artichoke is used to support these body systems
Arteries (Scientific)
Blood (Scientific)
Circulatory System (Scientific)
Digestive System (Scientific)
Gall Bladder (Scientific)
Gastrointestinal Tract (Scientific)
Hepatic System (Scientific)
Intestinal System (Scientific)
Liver (Scientific)
Spleen (Traditional)
Stomach (Scientific)
